Blend cheese with 4 tablespoons of the butter or margarine, chives, garlic salt, rosemary and red pepper seasoning in a small bowl.
Spread in a square, 1/2 inch thick, on waxed paper; chill until very firm.
Place each boned chicken thigh between sheets of waxed paper and pound with a mallet to flatten; sprinkle with salt and monosodium glutamate.
Cut chilled butter mixture into 12 squares; place one on each piece of chicken.
Fold edges of meat over butter to cover completely; fasten with wooden picks.
Dip foils in flour, then in beaten egg and cracker crumbs to coat well.
Brown slowly in vegetable oil and remaining 2 tablespoons butter or margarine in a large frying pan 5 minutes.
Add water to pan; cover.
Cook 10 minutes; uncover.
Cook 5 minutes longer, or until chicken is tender.